Spicy Corn and Chorizo Pizza

You guys. You know how sometimes you don’t realize that a food is the food of your dreams until you see it on a menu or in a cookbook, and instantly know that that particular dish is clearly made for you? That was me and this pizza when I saw it on a restaurant menu a few weeks ago. With corn, chorizo, and pickled jalapeños, it was impossible to pass up! Once it was served, it really was everything I had hoped for and I couldn’t wait to have it again. But life is busy and who knows when I’ll get there again? So, I made it at home.

The homemade version is phenomenal and I dare say, maybe even better than the original. I added a poblano garlic white sauce (it’s really more of a green sauce when all is said and done) to my rendition and loved it. I popped the seeds out of the jalapeño slices so the kids wouldn’t complain about it being too spicy and it gave a nice mild level of heat. You can leave the seeds in if you love heat, and make it even spicier by adding the jalapeños in the last minute or two of cooking since the heat of the oven will tame them slightly. It’s your call, and it’s all good whichever way you go.

If you prefer a meatless version, this would be just as delicious with some spiced black beans dotted over the pie in place of the chorizo. If I were going that route, I would use this black bean taco filling and gently mash it a bit before adding to the pie. It’s pizza Friday, and this pizza needs to be in your plans for the weekend. Let me know if you make it!

Directions

01

Preheat the oven with a large pizza stone to 500˚ F.

02

To make the sauce, melt the butter in a small saucepan or skillet over medium-high heat. Add in the poblano and sauté until beginning to soften, about 4-5 minutes. Add in the garlic and cook about 1 minute, until fragrant. Stir in the flour and cook until no raw flour remains and it is beginning to turn golden. A little bit at a time, whisk in the half-and-half until fully incorporated. Continue to cook over medium heat, stirring constantly, until the sauce begins to bubble and thicken. Once it reaches this point, cook for another minute or two before removing from the heat. Season generously to taste with salt and pepper. Puree with an immersion blender or food processor until the poblano is finely chopped and the sauce is mostly smooth.

03

To assemble the pizza, gently press and stretch the dough out on a piece of parchment paper into a large 14-inch round with a slightly thicker rim around the edge for the crust. Brush the edges of the dough lightly with olive oil. Spread some of the poblano garlic sauce over the dough in a thin layer, leaving the edge bare. (You likely will not need the full amount – save the rest for dipping your crust!) Sprinkle the shredded mozzarella and Monterey Jack evenly over the sauce. Sprinkle the corn kernels and cooked chorizo over the cheese. Dot with the pickled jalapeño slices (or add in the last minute of cooking for more spice.)

04

Using a flat cutting board or baking sheet and with the assistance of the parchment paper, slide the assembled pizza onto the preheated baking stone. Bake 8 minutes, rotate 180 degrees and bake for 4 minutes more. Remove from the baking stone and let cool a few minutes before slicing and serving.

05

Notes:

A pizza stone is crucial to making great pizza at home! I have been using the heck out of this one for many years and absolutely love it.

Always shred your own cheese. Pre-shredded cheese comes coated with things to prevent clumping, and these lead to a gritty and less melty texture. I always use the coarse side of my box grater.

Some brands of parchment paper can’t handle the 500˚ F cooking temps. I use this kind and it always works fine. Another option is to use a well floured/corn-mealed pizza peel.

Store bought pickled jalapeños are fine, but stay tuned – I’ll be sharing a recipe for these soon!

Can’t find a poblano for the sauce or don’t want to use only half of one? 1-2 jalapeños or serranos would also work well here.